This cream pie recipe is better than banana cream pie or caramel cream pie alone; it’s got both! Shavuot recipes don’t get any better than this.
1/2 cup sugar
3 tablespoons cornstarch
2 cups whole milk
Yolks of 3 large eggs
1 teaspoon vanilla extract
6 ounces semisweet baking chocolate, coarsely chopped
1 chocolate cookie crust
2 large, ripe bananas
1 cup whipping cream
1/3 cup caramel sauce or dulce de leche
1/2 cup plus 2 tablespoons toffee crunch chocolate, crumbled (like Viennese crunch)
Whisk sugar and cornstarch in a medium saucepan to blend. Gradually whisk in milk, and then egg yolks. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low and, stirring gently, cook 2 minutes to cook yolks. Remove from heat and stir in vanilla. Add chocolate and let stand 1 minute to melt, then whisk until blended. Refrigerate 15 minutes until slightly cooled.
Spread 1/3 cup chocolate custard over bottom of crust. Peel and thinly slice bananas; arrange over custard. Spread with remaining custard. Place plastic wrap directly on surface and refrigerate at least 5 hours or up to 1 day.
Up to 3 hours before serving: Beat whipped cream until stiff peaks form. Add the caramel and combine completely.
Liked this caramel chocolate banana cream pie recipe? Try another of our Shavuot recipes for dessert.
highlight of our meal!